Panko Crusted Shrimp Salad with Asian Vinaigrette | Falkner WineryFalkner Winery

Panko Crusted Shrimp Salad with Asian Vinaigrette

Post 6 of 17

Enjoy this amazing Panko Crusted Shrimp salad with Vinaigrette served on Spring Mix Salad. Pairs perfectly with our 2012 Viognier. Recipe submitted by Kim “Raw Honey” Martinez as February’s Spotlight Employee of the Month

Panko Crusted Shrimp Salad with Asian Vinaigrette
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. For the Vinaigrette
  2. 1/4 tsp. ground ginger
  3. 1/4 tsp. ground coriander
  4. honey to taste
  5. chili paste to taste
  6. 1/4 cup rice wine vinegar
  7. 1/4 to 1/2 cup pineapple juice
  8. 1 1/2 to 2 cups olive oil
  9. For Shrimp
  10. 1 lbs raw shrimp, pat dry
  11. Salt and pepper
  12. 1/2 cup Flour
  13. 2 eggs
  14. 1 cup panko bread crumbs
  15. For Salad
  16. 1 Bag spring mix
  17. 1/2 diced red bell pepper (or roasted red pepper from jar)
  18. 1 small can mandarin oranges
  19. 1 small can pineapple slices (dry and put on grill if desired)
Instructions
  1. For Vinaigrette - Combine all ingredients in a bowl and whisk together. Stream olive oil and whisk to emulsify. You can use a blender to do this too.
  2. For Shrimp - Sprinkle salt and pepper on shrimp to taste. Toss shrimp in flour. Whisk Egg and dip shrimp in egg wash to completely coat. Coat Shrimp with panko bread crumbs. Deep fry until golden brown.
  3. For Salad - Toss mixed salad greens with bell pepper, mandarin oranges, and pineapple. Drizzle salad dressing on greens and toss until well coated. Top with Fried Shrimp.
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